Relating Food Emulsion Structure and Composition to the Way It Is Processed in the Gastrointestinal Tract and Physiological Responses: What Are the Opportunities?

Author： Aken George  

Publisher： Springer Publishing Company

ISSN： 1557-1858

Source： Food Biophysics, Vol.5, Iss.4, 2010-12, pp. : 258-283

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Food security: what are the priorities?

By Cribb Julian  

Food Security, Vol. 3, Iss. 2, 2011-06 ,pp. : 123-125

Springer Publishing Company

Access to resources Recommend Favorite

What's in a Name? The Practice and Politics of Classifying Māori Textiles

By Smith Catherine  

Textile History, Vol. 42, Iss. 2, 2011-11 ,pp. : 220-238

Maney Publishing

Access to resources Recommend Favorite

Are stomatal responses the key to understanding the cost of fungal disease resistance in plants?

By Withers Catherine M   Gay Alan P   Mur Luis A J  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 9, 2011-07 ,pp. : 1538-1540

John Wiley & Sons Inc

Access to resources Recommend Favorite

Crops that feed the world 4. Barley: a resilient crop? Strengths and weaknesses in the context of food security

By Newton Adrian  

Food Security, Vol. 3, Iss. 2, 2011-06 ,pp. : 141-178

Springer Publishing Company

Access to resources Recommend Favorite

An Animal Model to Study Digesta Passage in Different Compartments of the Gastro-Intestinal Tract (GIT) as Affected by Dietary Composition

By  

Current Nutrition & Food Science, Vol. 2, Iss. 1, 2006-02 ,pp. : 97-105

Bentham Science Publishers

Access to resources Recommend Favorite